Double Chocolate Coffee Muffins

Made with whole wheat flour (I used a half all purpose, half whole wheat combo this time, but you can make them all whole wheat if you're trying to be good) and no butter, and boasting a healthy dose of dark chocolate flavor, a whole cup of coffee, and semi sweet chocolate chips (Flavanols! Antioxidants!), I think I might just be awake enough for breakfast when these are around.

Serving Size: 12

Ingredients:

1 cup whole-wheat pastry flour

1 cup all-purpose flour

½ cup brown sugar

⅓ cup cocoa powder (I used Dark Chocolate cocoa powder)

1 tsp baking powder

½ tsp baking soda

¼ tsp salt1 egg

½ cup canola oil

1 cup strongly brewed coffee, cooled to room temperature

½ tsp vanilla extract

½ cup semi-sweet chocolate chip

Directions:

Preheat oven to 350°F. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Stir in chocolate chips.{I like stirring add-ins to dry ingredients to help prevent sinkage to the bottom.}

In a separate bowl, lightly beat egg. Mix in oil, coffee and vanilla. Pour wet ingredients over dry ingredients and mix just until flour is no longer dry.

Divide batter among 12 greased or paper lined muffin cups and bake for 20-22 minutes, or until a tester comes out clean. Let cool for a few minutes before unmolding.

Happily justify eating chocolate for breakfast and enjoy!

Notes: Even though these contain coffee, they don't really taste like it. For a more prominent coffee flavor, try adding a tablespoon or so of instant coffee granules.